Orígenes Gran Canaria 2024

2024

How to reach Orígenes:

Option 1(RECOMMENDED)

Park your vehicle in the Infecar parking lot and take one of the two free buses that the organization has arranged for attendees, each of the days of the event. The buses will depart at 09:00 and 09:30 on the day of the event. The return from the Convent of Las Dominicas to Infecar will be at 18:00h on the first day (28/10) and at 18:30h on the second (29/10). You will be able to choose the time you prefer when you fill out the form to purchase your invitation.

We advise you to use this public transport to avoid parking problems at the Convent.

Option 2

By your own means. We do not guarantee that parking is available in the area.

The invitation includes, in addition to free transportation and access to the event, free access to the gastro zone.

09:30 - 10:00 Convent of Las Dominicas, Teror

Reception of guests and attendees

10:00 - 10:30 Convent of Las Dominicas, Teror

Ikewen: where the kitchen and the vineyard come together

Presentation by the chef of Tabaiba and the Enológo de Bien de Altura.

Carmelo Peña

Abraham Ortega

10:45 - 11:15 Convent of Las Dominicas, Teror

A cuisine close to the land

Lecture by Cristobal González (Extiércol) and Pedro Aguilera (Mesón Andaluz).

Pedro Aguilera

Cristobal Gonzalez

11:30 - 12:00 Convent of Las Dominicas, Teror

Orlando Ortega: SABOREA LANZAROTE: Cuisine with a Canarian feel

Presentation by chef Orlando Ortega (Lilium), representative of Saborea Lanzarote in Orígenes 2024.

Orlando Ortega

12:15 - 12:45 Convent of Las Dominicas, Teror

The wild side of gastronomy

Presentation by Juan Carlos Roldán (Wildflowers) and Isidoro Gómez (Master cheese maker).

Juan Carlos Roldán

Isidoro Jimenez

13:00 - 13:30 Convent of Las Dominicas, Teror

Mauricio Giovanini's interpretation of the Malaga product.

Presentation by the chef Mauricio Giovanni (Messina) representative of Sabor a Málaga.

Mauricio Giovanni

13:45 - 15:30 Convent of Las Dominicas, Teror

Degustación en la zona gastro

Degustación en zona gastro a cargo de cocineras de Gran Canaria y Málaga

15:45 - 16:15 Convent of Las Dominicas, Teror

Sábor Zone: Technical Tables 1 / Stage: Lecture Joanna Artieda

The first of the three technical tables for professionals of the day will be held in the Sábor Zone.
On the Stage, Joanna Artieda Best Pastry Chef in the World (Pamplona) presents the paper "Inspiration Gran Canaria. ORÍGENES Volcanic treats".

Joanna Artieda

16:30 - 17:00 Convent of Las Dominicas, Teror

Sábor Zone: Technical Tables 2 / Students: Presentation Carmelo Florido

The second of the three technical tables for professionals of the day will be held in the Sábor Zone.
On the Stage, Carmelo Florido, chef of El Equilibrista 33, presents the lecture: "The Canary Islands in gastronomy: beyond the product and the recipe book".

Carmelo Florido

17:15 - 17:45 Convent of Las Dominicas, Teror

Sábor Zone: Technical Tables 3 / Stage: Lecture Alex Pardo

The third of the three technical tables for professionals of the day will be held in the Sábor Zone.
On the Stage, Alex Pardo, sommelier of Coque restaurant in Madrid, presents the lecture: "5 keys to design a winning wine list".

Alex Pardo

18:00 Convent of Las Dominicas, Teror

Closing: Debate on the commercialization of local products

09:00 - 09:30 Convent of Las Dominicas, Teror.

Reception of guests and attendees

Reception of guests and attendees at the II Conference of Orígenes 2024

09:45 - 10:15 Convent of Las Dominicas, Teror.

Triticum: present and future in foodservice bakery

Lecture by Xevi Ramón (Tricticum, Barcelona)

Xevi Ramon

10:30 - 11:00 Convent of Las Dominicas, Teror.

Israel Ramos: Small producers, the great bastions of gastronomy.

Lecture by Israel Ramos (Mantúa, Cádiz)

Israel Ramos

11:15 - 11:45 Convento de Las Dominicas, Teror.

Rest

A brief stop to regain strength.

12:00 - 12:30 Convento de Las Dominicas, Teror.

Mario Sandoval: Transforming without losing its essence

Lecture by chef Mario Sandoval (Coque, Madrid)

Mario Sandoval

12:45 - 13:15 Convent of Las Dominicas, Teror.

María José Martínez and José Luis Espino: From the sea to the swarm: the road to sustainability of large Atlantic sea bass.

Ponencia a cargo de los chefs: María José Martínez (Lienzo, Valencia) y José Luis Espino

María José Martínez

José Luís Espino

13:30 - 14:00 Convent of Las Dominicas, Teror.

Pablo Sacerdote: Service excellence in the 21st Century

Lecture by Pablo Sacerdotte, sommelier at Cocina Hermanos Torres.

Pablo Sacerdotte

14:00 - 16:00 Convent of Las Dominicas, Teror.

Degustación en zona gastro

Degustación para todos los asistentes a cargo de cocineros de Málaga y de Gran Canaria

16:00 - 16:30 Convent of Las Dominicas, Teror.

Oba, cooking a territory

Lecture by Javier Sanz and Juan Sahuquillo chefs at Cañitas Maite (Albacete).

Javier Sanz and Juan Sahuquillo

16:45 - 17:15 Convent of Las Dominicas, Teror.

Alex Pardo and Iván Monreal: Wine Cellar Management and Menu Engineering

Lecture by sommeliers Alex Pardo (Coque, Madrid) and Iván Monreal (Palacio Ico, Lanzarote).

Alex Pardo

Ivan Monreal

17:30 - 18:00 Convent of Las Dominicas, Teror.

Jenisse Ferrari Mario Reyes and Dana Joher: "Gran Canaria, gastronomy and miscegenation".

Presentation by Jenisse Ferrari (Qué Leche!), Mario Reyes (Vinófilos) and Dana Joher (Ave Pastelería).

Jenisse Ferrari

Mario Reyes

Dana Joher

18:00 - 18:30 Convent of Las Dominicas, Teror.

Institutional closing of the congress

Speaker

Abraham Ortega

Chef in Tabaiba

Amaro Rodriguez

Baker

Carmelo Florido

Chef at El Equilibrista 33

Dana Joher

Pastry Chef at Ave Pastelería

Carmelo Peña

Enológo in Bien de Altura

Isidoro Jimenez

Master Cheese Maker

Ivan Monreal

Sommelier at Hotel Palacio Ico

Jenisse Ferrari

Chef at Qué Leche!

José Luís Espino

Chef

Fecha : October 28, 2024 - October 29, 2024
Hora : 9:30 am - 6:45 pm (Atlantic/Canary)
Place of celebration : Convent of the Dominican Sisters, Teror.

Si no has podido adquirir tu invitación, envíanos un email info@origenesgrancanaria.com incluyendo tu Nombre, DNI, Teléfono e email y te apuntaremos en una lista de reserva.
Nos pondremos en contacto contigo si se liberan plazas. Descartar